What’s in season: Late winter

Eating what’s in season doesn’t only force you to change up your recipes, but it’s a great way to eat veggies at their peak of freshness while they have a higher nutritional value. And because there’s such an abundance of produce, you also get your goods at a reduced price. Sounds good?

If you get your veggies at a local farm stand or farmer’s market, even better! That way you’re also contributing to sustainable practices and local economy. A win-win situation.

Check out what’s in season right now, so you can plan your grocery list accordingly.

Brussels sprouts are wonderful roasted or sauté with olive oil. They are a great source of vitamin K, which is great for your bones, as well as vitamin C, folate, manganese and fiber. Great for antioxidant and cardiovascular support.

Cabbage are always a great additions to soups. You can also eat them raw or lightly steamed. They’re also a great source of vitamin K and C, folate, manganese and fiber. It’s commonly used to support the digestive track and for its anti-inflammatory benefits.

Broccoli was cool before kale was. This veggie is packed with fiber, potassium, manganese and vitamins B6, A and E. Eat it preferably steamed, raw or sauté. It’s great for anti-inflammatory and cardiovascular support, as well as cancer prevention.

Radishes go perfect on every salad, soup or taco. A great source of folate, fiber, potassium and vitamin B6.

Parsnips are divine when roasted. They contain lots of folate, fiber, potassium and vitamin C.

Leeks are delicious in soups or simply roasted. They contain lots of Vitamin A, which is great for your eyes and blood cell development.